🍅 Tom-aah-to: tomato carpaccio with lacto fermented tomato and spruce tip salsa
Sweet, salty and delicious. Most certainly a recipe that showcases the tomato in all its beauty.
Edible fairytale: strawberry, preserved lemon, poppy seed and basil flavoured butter
What's better than a meal that starts with bread and butter? upgrade your butter game with this strawberry, preserved lemon, poppy seed, basil and vanilla butter.
Punk is certainly not dead at Maimuca Restaurant in Bucharest…
… yet the dishes are forever gone once chef Dragos Tudoran comes up with new ideas, a regular occurrence at Maimuca restaurant. No wonder why the menu is always called…
Soro Lume – Neo-Romanian cuisine worth travelling to Bucharest for
Moving away from the idea of fine dining (arguably more exclusive than inclusive), Soro Lume invites all those curious to taste the country’s history and tradition in contemporary fashion –…
Not-quite-news: Scandinavian cook kills pizzaiolo in terrible pizza crime
Yesterday afternoon, a Neapolitan pizzaiolo died of heart attack, after a dill pickle landed on the pizza he was just about to slide into the wood fired oven. Shortly after…
An elegy to gastronomy in the times of corona
I am chaotically waltzing through my thoughts, my anger, my sadness, my disappointment and a broken heart that keeps breaking more and more, and that I would like to patch…
Why I started a YouTube channel
Hello everyone, my name is Ioana Negulescu – oh wait, am I already developing YouTube habits of trying to interact with the audience? – yes, that’s right: I started a…
Take the tomato – what is local and traditional food after all?
Imagine biting into a sweet, ripe tomato, with its juices bursting out as your teeth pierce its flesh, with its smell and aroma providing your gustatory system with a great…
For the love of food, quality and produce: Igor Kuznetsov’s Noble Savage
Listen to a recording of the article or read on. I met Igor shortly after coming back to Vienna last summer. My newly found friends from the natural wine club…
Food in the time of Corona: The Rise of the New-Normal Cuisine
Listen to the recording of this article, or read on! Two years ago, a week after I moved to Vienna, I went for my religious weekend market stroll. I stopped,…
Mushrooms, lentils, cheesy polenta and poached egg
About two years ago, I stopped publishing recipes, as I discovered how much I loved writing about the food and drink industry, instead. However, special times call for special measures,…
An initiative to support food businesses during the COVID-19 crisis: #foodonourtables
Find out more about #foodonourtables, the initiative that I started to support local hospitality businesses during the COVID-crisis.